Easy Mini Chicken Pot Pies 🐔🥧
There’s nothing quite like the cozy comfort of a classic chicken pot pie, with its flaky crust and rich, creamy filling loaded with tender chicken and veggies. But who has time to wait for a big pie to bake on busy nights? These Easy Mini Chicken Pot Pies are the perfect solution — individual-sized, quick to assemble, and packed with all the hearty, homey flavors you love. Whether you’re cooking for yourself, family, or guests, these mini pies are a delightful way to enjoy a timeless favorite with minimal fuss.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
- 1/3 cup chopped onion
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated biscuit dough or puff pastry sheets
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add chopped onions and cook until translucent.
- Stir in flour, salt, pepper, and garlic powder. Cook for 1-2 minutes until mixture is bubbly and smooth.
- Gradually whisk in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly.
- Add cooked chicken and frozen mixed vegetables; mix well and remove from heat.
- Roll out biscuit dough or puff pastry and cut into circles slightly larger than your muffin tin cups.
- Grease a muffin tin and press dough circles into each cup, forming little bowls.
- Spoon the chicken mixture into each dough-lined cup.
- Top with another dough circle or shape dough lids, sealing edges by pinching gently. Cut small slits on top for steam to escape.
- Bake for 20-25 minutes or until golden brown and bubbly.
- Let cool for a few minutes before serving.
Easy Mini Chicken Pot Pies
Enjoy the cozy comfort of mini chicken pot pies, quick to assemble and packed with rich flavors.
Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add chopped onions and cook until translucent.
- Stir in flour, salt, pepper, and garlic powder. Cook for 1-2 minutes until mixture is bubbly and smooth.
- Gradually whisk in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly.
- Add cooked chicken and frozen mixed vegetables; mix well and remove from heat.
Assembly
- Roll out biscuit dough or puff pastry and cut into circles slightly larger than your muffin tin cups.
- Grease a muffin tin and press dough circles into each cup, forming little bowls.
- Spoon the chicken mixture into each dough-lined cup.
- Top with another dough circle or shape dough lids, sealing edges by pinching gently. Cut small slits on top for steam to escape.
Baking
- Bake for 20-25 minutes or until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
These mini pot pies can be made ahead of time and frozen before baking for convenient meals on busy nights.
